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Tuesday, March 15, 2011

Colin's Tomato Jam

Colin’s Tomato Jam

Colin got up early the morning after Thanksgiving, and astonished me by making a wholly irresistible tomato jam.  I'm not normally a big fan of pepper jelly, apricot salsa, or any of the other sweet-hot offerings you see around these days.  But this one 's different: it has plenty of tartness from both lime and tomatoes, and the seasonings nicely balance out the sweetness and the tomatoes' cooked-down richness.  I think this would be fine on omelets and frittatas, and simply great with savory soufflés.
Colin Killick
(via Mark Bittman, NY Times)
November, 2010

1 1/2 lbs good ripe tomatoes (Roma are best) cored and coarsely chopped
1 cup sugar
2 Tablespoons freshly-squeezed lime juice
1 Tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

  1. Combine all ingredients in a heavy medium saucepan.  Bring to boil over medium heat, stirring often.
  2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam: about 1 hour.  Taste and adjust seasoning, then cool and refrigerate until ready to use.  This will keep at least a week.
 Makes about a pint
Colin made this as a topping for individual Yorkshire puddings (really more like popovers made with about a Tablespoon of browned butter in the muffin cups.)  The combination was insanely delicious.

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